Strawberries with Mascarpone Cream

For best results, strain the juice through a fine sieve to remove any seeds from the marinade.

Cut them only shortly before marinating so the strawberries stay juicier and lose less aroma.

If you have time, let them sit in the fridge for 10–15 minutes — this makes them especially flavorful.

The egg and yolk should be as fresh as possible; alternatively beat thoroughly and long enough so the mixture becomes nicely airy.

Optionally stir in 2 tbsp of advocaat (egg liqueur); it pairs particularly well with the strawberries.

Garnish as desired, e.g. with strawberry slices or a little mandarin zest; well chilled the dessert tastes best.